Raspberry Custard – Bon Appetit
Description
This classic Raspberry Custard is a sophisticated yet simple dessert that balances the creamy richness of baked custard with the bright acidity of raspberries. The base features a smooth mixture of half-and-half, eggs, sugar, and vanilla, baked gently in a water bath until just set. Layered with sweet raspberry preserves and fresh berries in individual ramekins, each bite offers a delightful contrast in texture and flavor. It is an elegant choice for dinner parties or special family meals, and because it improves with chilling, it is perfect for make-ahead entertaining. Serve it straight from the fridge for the best consistency.Ingredients
Directions
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Preheat oven to 350&# 194;°F (177ðC).
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Place 1 tablespoon of raspberry preserves and 6 raspberries into the bottom of each of six 1/4-cup custard cups or ramekins.
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In a medium bowl, whisk together sugar, 2 whole eggs, 2 egg yolks, vanilla extract, and salt until well blended.
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In a saucepan, heat half and half over medium heat until tiny bubbles form around the edges of the pan.
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Gradually whisk the hot half and half into the egg mixture to temper the eggs.
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Evenly divide the custard mixture among the cups containing the berries.
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Set the custard cups into a 13x9x2-inch baking pan.
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Pour enough hot water into the baking pan to reach halfway up the sides of the custard cups.
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Bake in the oven until the custards are just set in the center, about 35 minutes.
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Remove the custards from the water bath and let them cool for 10 minutes.
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Refrigerate for at least 2 hours before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 11.9kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.2mg1%
- Total Carbohydrate 2.7g1%
- Dietary Fiber 1.5g6%
- Sugars 1.0g
- Protein 0.3g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This dessert can be made up to 1 day ahead. Cover the ramekins tightly and keep them refrigerated until ready to serve.
If using frozen raspberries, thaw them slightly and drain excess liquid before placing them in the ramekins to prevent the custard from becoming too watery.
Ensure the water bath is hot when added to the pan to help start the cooking process gently.
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